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Candy-Topped Blossom Cookies Recipe

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This recipe for Candy-Topped Blossom Cookies, by , is from The Eriksen-Crane Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristine Eriksen-Crane
Added: Monday, October 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c (14oz) sweetened condensed milk
1 c creamy peanut butter
2 c original Bisquick mix
1 tsp vanilla
3 tbsp sugar
48 round chewy chocolate covered caramels or Hersey Kisses (fro a 12 oz bag) unwrapped

Directions:
Directions:
Heat oven to 375F. In a large bowl, beat condensed milk and peanut butter with electric mixer on medium speed until well blended.

Stir in Bisquick mix and vanilla until well blended.

Shape dough into 48 (11/4-inch) balls. MEasure sugar into small bowl. Dip top of each ball into sugar. On greased cookie sheets, place balls 2 inches apart.

Bake 7-9 mins. Firmly press 1 candy into center of each cookie. Bake about 1 minute or until chocolate begins to soften and cookie begins to turn light golden brown. Cool 2-3 minutes. Remove cookie sheets to cooling rack. Cool completely, about 30 minutes.

Number Of Servings:
Number Of Servings:
48 cookies
Preparation Time:
Preparation Time:
1hr 35 min
Personal Notes:
Personal Notes:
1 cookie:
110 calories
110 meg sodium
14 g carbohydrates
9 g sugar
4% calcium

Exchanges 1/2 starch, 1/2 other crab

2 g protein

 

 

 

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